Does the title sound weird to you? salty tang yuen? This is how my family cook tang yuen apart from the normal tang yuen in sugar syrup.
Here I would like to share how my family will eat tang yuen on this day. We normally will cook some salty tang yuen for lunch on Dong Zhi day. We would boil some soup with chicken, pork and dried squid. Then we will cook the tang yuen and put them into the soup with some corriander leaves and it’s ready to be eaten. Here’s my bowl of salty tang yuen.
The corriander leaves added fragrant into the soup. Normally I’ll add some pepper into my bowl of tang yuen to add more fragrant into it.
Again, I would like to wish all my readers Happy Dong Zhi!
on Dec 21st, 2008 at 9:23 am
Wah…good idea wor. I made too many tangyuans and now don’t know what to do with it because no one likes to eat. Unfortunately all are soaking in syrup or else I follow this recipe. Looks so yummy, just like pan meen hor?
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on Dec 21st, 2008 at 10:37 am
Never thought of this idea…good for people that do not take their tang yuen with sugar syrup. Can even add in other ingredients too.
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on Dec 21st, 2008 at 1:58 pm
lilian,
I eat this salty tang yuen since I was a kid. I prefer this one to the sweet one..
Taste more like bihun soup.
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on Dec 21st, 2008 at 1:59 pm
CK,
Ya. Good for people like me who do not like the tang yuen with sugar syrup.
The ingredients can be added base on your preferance. The one I posted is our traditional way of eating it.
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on Dec 21st, 2008 at 11:52 pm
hehehee… my family practises this type of tang yuen, mom said it’s inherit from our great grand parents in china.
she said if she’s not mistaken, mostly sing ning knows how to cook this type of tang yuen.
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on Dec 22nd, 2008 at 12:38 am
good idea for next year!!!
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on Dec 22nd, 2008 at 1:07 am
nice, for something diff for a change.
but still prefer those colorful balls in sweet, ginger-y soup
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on Dec 22nd, 2008 at 3:45 am
Are u a Hakka? My mum is a Hakka and said Hakka people eat salty Tangyuan. However, she usually cook sweet ones during Dong Zhi. Hope she will cook us some salty ones next year.
Dong Zhi (Winter Solstice Festival)
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on Dec 22nd, 2008 at 4:04 am
Just now, I saw a post of savoury tang yuan.. I think I’m getting used to this salty/savoury tang yuan but haven’t tried it so far
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on Dec 22nd, 2008 at 5:52 am
hmm… new style.. something new to us too….
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on Dec 22nd, 2008 at 7:32 am
Haha.. I cooked almost the same way this time except that I had minced meat filled in them.
http://crizfood.com/
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on Dec 22nd, 2008 at 8:00 am
NKOB,
eh.. I’m hakka. We also inherit from our grandparents.
J2Kfm,
Normally we made 2 types.
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on Dec 22nd, 2008 at 8:01 am
Dora,
Yea, I’m hakka. ARe you?
Selba,
Next year you can try it out
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on Dec 22nd, 2008 at 8:02 am
Penang Tua Pui,
hehe.. can ask tau hua to make some huh..
Criz,
wah.. with minced meat inside? You are creative!
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on Dec 22nd, 2008 at 11:26 am
wow…. never try the salty tang yuen b4. Thanks for sharing!
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on Dec 23rd, 2008 at 1:53 am
I’m half Hakka. ;p
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